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A quarter century of feeding friends and neighbors.

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Good Table Restaurant painting, Good Honest Food

      what is new ...

    So, into the New Year we go….its been a wonderful 2011. We celebrated our 25th year anniversary on October 13th. It was a great event with a big party for our fantastic customers, friends, family and crew. Tony and Lisa were happy to be celebrating such an awesome event and are looking towards the next 25 ( know anybody who wants to buy a nice little restaurant?…. just kidding).  We're going to make some new additions in the coming year.. adding a real live bar, Sunday Suppers and outdoor porch bar this summer. The bar is in the layout stages and we have a great bar menu in the planning with meatball sliders, fried olives, charcuterie and house made bratwurst. In the summer we will make the front porch a bar with bar menus from afternoon on. Sunday Suppers start January 8th with a prix fixe menu, we'll be featuring braised leeks with shaved egg and a dijon vinaigrette, a choice of braised short rib pot pie or seafood pot pie and apple bourbon upside down cake for $22.00. The menus we are building for this night are looking beautiful. We will be following with a southern menu, a french menu and a moroccan menu. Chef Ryan and Lisa have been having a great time testing menus and writing recipes. We'll be serving between 4:00 and 8:00, the theme will be casual and cozy and we will be taking reservations for any size party.
    In the past year here at The Good Table we have worked to buy far more local produce, meats, fish, cheeses and wine. With weekly trips to the farmers market and our own neighborhood farms we increased our local buying by 25% or so from the year prior. The kitchen spent more time experimenting with new foods to us and we swung through each seasons menu changes seamlessly. The servers many of them with us over 3 to 4 years had a good year too, one just got engaged, another is having baby #2, some started school and most had just the best time at the anniversary party!!
    We thank you all for your continued friendship and support. While celebrating the 25th a lot of memories were revisited and we laughed at all the missteps we may have made in those years and we are thrilled a lot of you lived through them and are still here with us. We here at the restaurant hope that all of you had a good year and are looking towards the future with a smile. This year we lost some beloved customers and they will be sorely missed. We spent some time doing charity fund raising and gave over $4,000.00 to various charities, but mostly to local food banks since the need is so deep. We won Best Breakfast in Maine again in the Restaurant Week challenge with our Creme Brulee French Toast and as always offer it up the first weekend of every month. We broke cinnamon buns records again this year with over 1,250 sold, wow. The baker is tired! It has been a busy year.
     New Years Eve was a smashing success and we are already writing the Valentines menu. We are looking ahead towards Sunday Suppers, Valentines Day and Maine Restaurant Week. Maine Restaurant Week is not to be missed and is the first week in March. lots of restaurants through out Maine will be participating. it is a fantastic chance to try new places either at your favorite place to dine or to try some place new or both. We will be showcasing a delicious three course menu. we will also be taking a limited amount of reservation for people participating in the Restaurant Week menu. Check out the menus and restaurants at mainerestaurantweek.com.
     So, all good things to everyone. Be well be happy, celebrate life. Its been said that just the act of smiling can lighten your heart, so smile big. Give and contribute what you can to all in this world that need a little help. To our snow birds Tony and Sylvia winter well and take a swim for us.

  • breakfast
  • brunch
  • lunch
  • dinner
  • blackboard specials

breakfast menu

click here to download our menus in pdf format

brunch menu

click here to download our menus in pdf format

lunvh menu

click here to download our menus in pdf format

dinner menu

dinner menu

click here to download our menus in pdf format

blackboard specials


Maine Mussels

Irish

with wine, shallots, lemon, parm,

fresh herbs, garlic, evo and butter

 

Portuguese

garlic, chorizo, collards, tomato, 

onion, wine, herbs 

 

Maine Shrimp Tapas

quickly sauteed Maine shrimp with chili flakes,

garlic, lemon, evo and served with crusty bread

 

Crostini

garlic toasts topped with goat cheese

and oliver tapanade

 

Roasted Chicken

brined roasted 1/2 chicken with a fig and chestnut stuffing

served with mashed, green beans and a Madeira glace

 

Bouillabaisse

classic fishermen’s stew

stocked with halibut, lobster, mussels, sole

and scallops in a fennel and saffron broth

served with a crostini and roasted garlic aioli

 

Saturday and Sunday Brunch

Cinnamon Swirl French Toast 

with raspberry maple syrup

 

Cuban Pork Burrito

slow cooked organic Maine pork butt,

with braised collards, corona beans, jack cheese

in a wrap with pico d’ gallo

 

Farmers Market

provolone, artichoke hearts and sundried

 

Sunday Supper

Pacific North West

4 to 8pm 

Creamed Wild Mushrooms

with apple brandy sauce

choice of

Braised Duck Leg

with red wine sour cherry sauce with a parsnip puree

or

Panseared Organic Salmon

with potato caper salad and pinot noir sauce

 

Three Chocolate Hazelnut Tart

reservations taken

click here to download our menus in pdf format

 

Lisa Kostopolus and Dad

For over two decades we’ve been serving good honest food. We opened The Good Table in 1986. With no advertising our first day open was sunday brunch; every friend, neighbor and family member was put to work that day. It was a very busy first day. At the end of the day daughter Lisa said “Thank God we’re closed on Mondays” (much to father Tony’s dismay.) Some things never change. We’re still serving Sunday brunch, we still work with family and friends and we’re still closed on Mondays.

In 2001 the restaurant burnt to the ground in the middle of the night; standing in front of the ruins it took no more then 5 minutes to declare we’d build again. The community and far beyond encouraged us to ‘hurry the hell up and rebuild’... we were up and running in less then 7 months. Through thick and thin this place has always brought us happiness and we have maintained the original premise of opening a restaurant which is to throw a good dinner party (that being the only thing on Lisa’s resume at the time of opening).

Chef Ryan Weeks

Chef Ryan Weeks first joined the kitchen in 2004 as our sous chef in 2008 he became head chef. He brings with him an excellent palette and a love for fine ingredients and good wine. (He likes his tequila as well). Ryan has established great working relationships with a host of local purveyors and cooks with as much seasonal product as possible. Along with our rockstar kitchen crew they work hard to bring you the freshest of food; breakfast, brunch, lunch and dinner.

We try very hard to keep it local and work closely with farms in our community and producers of local goods. We buy Maine dairy products, shop for our fish with a local company, visit the farmers market often and try to source out as much maine made, grown or harvested goods as we can from maine maple syrup, apples, chicken, to lobster.

We believe in good honest food.We believe in honest prices.We believe our customers are our friends. We believe that nothing beats a good dinner party, (lunch or breakfast party.) We’d love to have you join us here at The Good Table.

 

 

Send us snail mail:

the good table restaurant
P.O.Box 6281
Cape Elizabeth, ME 04107

or call us at: 207.799.4663

We would love to hear from you!

Join our E-mail list! If you'd like to sign up for e-mail list to get information on the latest specials,
events and other things we might be doing use the join our mailing link below.

 

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HOURS: tuesday thru sunday: 8 am to 9 pm | closed mondays

 

 

The Good Table is blessed to be located in between 2 state parks and just miles away from one of Maine’s
oldest lighthouses, Portland Headlight. TwoLights state park  is less then 2 miles down the road and
Crescent Beach state park which is a mile or so on the other side of us.

Two Lights state park encompasses 41 acres of rocky headlands. The view of the rocky coast and rolling surf
is one of Maine’s finest. At the end of Two Lights Road sits the original twin lighthouse built in 1988. It is well worth a visit.

Crescent Beach is famous for its mile long crescent shaped beach. It is surrounded by walking and nature trails.
The surf is shallow and easy, perfect for young kids and the water weary.

Portland Headlight on Fort Williams Park is also in Cape Elizabeth. Fort Williams is home to one of Maine’s
oldest lighthouses and encompases 90 acres. Its a beautiful place for a picnic or a tour of the famous lighthouse.

From South:
Take exit 4 off 295N, continue straight onto the Memorial Highway bridge/ US RT.1.
At traffic light take a right onto W. Comercial Street/ US RT.1. Turn left to merge onto
Casco Bay Bridge/ME-77 S. Continue to follow ME-77 S. Go about 4.7 miles.
The restaurant will be on your right.

From North:
Take exit 6A Forest Ave off 295N. At traffic light take a right onto State Street. Continue
onto Casco Bay Bridge/ME-77 S. Continue to follow ME-77 S. Go about 4.7 miles.
The restaurant will be on your right
.


good table restaurant direction map
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places we love. people we adore.


Harbor Fish Market: on Custom House Wharf in Portland the quisisental fish store. A must see on any visit to Portland. Our favorite fish mongers, the freshest and the best product www.harborfish.com
       
Jordan’s Farm: on Wells Road in Cape Elizabeth. They provides us with the best produce all season long. Penny grows a beautiful array of goods and is a treat to work with. www.jordansfarm.com
       
Alewives Farm: on Old Ocean House Road in Cape Elizabeth brings us the sweetest lobsters, great farm goods and does a hell of a job plowing us out each winter. www.capeelizabethfarms.com/Alwivesbrookfarm.html -
     
The Cheese Iron: on route one in Scarborough. More cheese knowledge then you could imagine and great Cuban sandwiches. www.thecheeseiron.com
    
Portland Farmers Market: on Congress Street or in Deering Oaks, a bounty of beauty. The hardest working people around we are blessed to have them. The produce, plants and flowers they bring to market make our jobs a joy.
         
Norm Jordan’s Flower Stand:
on rt.77 in Cape Elizabeth. The most beautiful, pick your own, honor system flower stand you could ever hope for.
       
Coffee By Design: in Portland the best coffee and their philanthropic business practices are to be admired. www.coffeebydesign.com
              
Standard Baking: on Commercial Street in Portland. They set the standard always for hard to resist baked goods.

Norm’s Uptown, Downtown or BBQ:  in Portland its where most restaurant folks go for good, always consistent eats. www.normsbarandgrill.com

Five Fifty Five Restaurant: on Congress Street in Portland is our go to for delicious cocktails and fabulous dinner. Steve and Michelle’s attention to detail makes it a true treat for a well deserved evening out www.fivefifty-five.com

Flatbread: on Commercial Street in Portland just the best “pizza” anywhere. Their commitment  to organic and sustainable product is admirable and an inspiration to us all www.flatbreadcompany.com
                  
Scarborough Beach:
we can’t tell you where this one is, we may be found on a monday. It's where we go to let go. The lifeguards, the surf, the sand, the rocks, the sandpipers and the belief that Lisa actually ‘owns‘ a small piece of it makes it our favorite place all summer long.

 

The Good Table hosts special events such as birthday parties, showers, rehearsal dinners and such. We can comfortably seat 50 people and with work squeeze a few more in as needed. The back porch is winterized and cozy in the winter months and offers fresh open air feel in the warmer months. Typically we do not host events during our high season, July and August.

We have special menus for groups over 20, including brunch, lunch and dinner. Brunch and dinner are listed by price point and lunch is typically built according to your desires with Lisa. Desserts are not listed in the menus but of course are available depending on your likes and the season.

We can dress it up or dress it down depending on the event. Call Lisa to talk about your event, she’ll be glad to help you plan out the details and menus.


  • brunch
  • platters
  • dinner

Option 1
Eggs Beni:
with hollandaise from the heavens and home fries
Do the Continental: home made bagel with cream cheese, fruit cup,
scrambled eggs and home fries
Italian Villa: scrambled eggs with fresh basil, portabellos, sweet bells,
parmesan, foccacia bread and home fries
Blueberry Crepes: crepes filled with Maine blueberry filling
Tony's Cornbeef Hash: house made with eggs, toast and homefries
Blueberry muffin
Small Juice
Coffee or Tea

$14.00 a head plus tax and tip

Option 2
Creme Brulee French Toast: sticky, sweet and delicious topped with fresh fruit
Eggs Beni: hollandaise from the heavens with home fries
Fabio's Favorite: crispy pan fried polenta, scrambled eggs with fresh basil,
marscapone and spinach
Do the Continental: home made bagel with cream cheese, fruit cup,
scrambled eggs and home fries
Tony's Cornbeef Hash: house made with eggs, toast and homefries
Tuscan Breakfast: crusty bread topped with sauteed spinach and eggs
poached in a pomodoro sauce
Blueberry Muffin
Small Juice
Coffee or Tea

$16.00 a head plus tax and tip

Option 3
Lobster Eggs Beni: hollandaise from the heavens and home fries
Cinnamon Swirl French Toast: made with our cinnamon buns and
served with a raspberry maple syrup
Tuscan Breakfast: crusty bread topped with sauteed spinach and eggs
poached in a pomodoro sauce
Crogue Madame: brioche, gruyere cheese and ham grilled topped with a
mornay sauce and fried egg with handcut fries
Do the Continental: home made bagel with cream cheese, fruit cup,
scrambled eggs and home fries
Fabio's Favorite: crispy pan fried polenta, scrambled eggs with fresh basil,
marscapone and spinach
Baby Cinnamon Bun
Fresh Squeezed Mimosa
Coffee or Tea

$24.00 a head plus tax and tip

There is a minimum amount of quests to secure the entire back room and a room
charge will be added if minimum is not met.

More information about our platters special event/catering menu coming soon!

 

 

 

 

 

 

 

 

fall/winter - special event dinner menu $20.00
all served with choice of soup or salad, a bread basket with herbed olive oil and marinated olives

Baked Stuffed Trout: with a sundried tomato, leek and spinach stuffing served                  
with creamy polenta and a brown butter caper sauce

Penne Pasta: tossed with roasted chicken, a gorgonzola cream sauce, broccoli and                  
roasted butternut squash

Red Curry Salmon: atlantic salmon with a spiced red curry sauce, basmati rice and                  
a Thai slaw on top

Chicken Marsala: brined then panseared with a sauce of marsala, sundried                  
tomatoes, goat cheese and demi served on pasta

Braised Pork Shank: slow cooked with a mushroom stock, served over sweet                  
gingered mashed potatoes with swiss chard

 

fall/winter  - special event dinner menu $25.00
all served with choice of caeser salad or a baby green salad with goat cheese crostinia bread basket
with herbed olive oil and marinated olives


Marinated Grilled Ribeye: with grilled portobello mushroom relish and topped                  
with gorgonzola cheese

Pan Seared Organic Salmon: with a pumpkin seed crust and maple creme fraiche
and served with roasted butternut squash

Baked Stuffed Haddock: with a crabmeat stuffing and topped with lobster sauce

Fresh Grilled Swordfish: served with sweet potatoes and a 5 spice apple chutney

Double Thick Pork Chop: with gingered sweet potatoes, braised red cabbage                  
and rosemary cider sauce    

Panseared Scallops: served over creamy polenta with a braised wild mushroom ragout

 

 

fall/winter- special event dinner menu $30.00
all served with seasonal salad or choice of chowders focaccia bread and boursin cheese


Braised Lamb Shanks: slow cooked in red wine herb sauce and served over                  
cannelinni beans, roasted veggies and tomatoes.

Roasted Filet Mignon: served medium rare with yukon mashed potatoes, cider                 
braised carrots and a red wine demi glace

Olive Oil Poached Halibut: served on a bed wild mushrooms, roasted pearl                  
onions, fingerling potatoes and bacon with a touch of cream

Duck Two Ways: pan roasted breast with a port cherry sauce and stilton mashed                  
and confit of leg

Pasta with Lobster and Shrimp: fresh Maine lobster and shrimp tossed with                  
roasted tomatoes, roasted garlic, braised mushrooms and spinach

Pan Seared Diver Scallops: served on a bed of yukon mashed potatoes and topped
with a toasted hazelnut spanish sherry cream sauce

 

There is a minimum amount of quests to secure the entire back room and a room
charge will be added if minimum is not met.

 

© the good table restaurant 2010 | 207.799.4663 | 527 ocean house road, rt.77 cape elizabeth, me 04107 | site design by bg2770design